Dru Tevis named corporate pastry chef for SoDel Concepts

Tuesday

Scott Kammerer, president of SoDel Concepts, announced that Dru Tevis is the hospitality company’s new corporate pastry chef.

“Dru is known for his innovative, beautiful and delicious desserts,” said Kammerer. “Having him on board will take our dessert program to an entirely new level. We’re excited to have him on our team.”

The Westminster, Maryland, native has a degree in pastry arts from the French Culinary Institute in New York, now the International Culinary Center. He received a Grand Diplome in professional pastry arts and was the class valedictorian. Tevis also has a bachelor’s degree from New York University.

While in New York, Tevis worked under two pastry chefs — Kierin Baldwin, of The Dutch and Christina Tosi, the chef/owner of Momofuku Milk Bar.

Tevis has built a reputation for excellence while working in Rehoboth Beach-area restaurants.

“I never get tired of seeing guests get excited over a dish that I created,” said Tevis. “Their look of delight is my ultimate reward.”

Not content to rest on his laurels, he spent a year traveling to increase his knowledge and skills. He’s taken classes and seminars at The French Pastry School and the Chocolate Academy in Chicago; Le Cordon Bleu in Paris; Good Taste of Tuscany in Signa, Italy; and Leith’s School of Food & Wine in London.

“Dru is not only talented, but he also has an easygoing personality that is an asset in a busy restaurant kitchen,” said Doug Ruley, vice president of culinary operations for SoDel Concepts. “We were lucky to get him, and all of our chefs are looking forward to working with him.”

Tevis lives in downtown Rehoboth with his husband, Chase, and their dogs, Jazz and Bruce.